Pumpkin soup

Autumn is here, and with it come pumpkins.

Last Thursday I got my hands on two gorgeous specimens; one orange pumpkin and one butternut squash. When I bought them, I didn’t know what I was going to do with them yet – just that we’d eat them.

Today, the hubby suggested pumpkin soup, so pumpkin soup it was.

Now, I never made pumpkin soup before, so I had a quick look around on the web, and decided to come up with my own version.


  • 2 small pumpkins or 1 large pumpkin
  • 4-6 medium sized potatoes
  • 1 onion
  • 1 apple
  • garlic, ginger, curry powder, paprika, salt and pepper to taste
  • fresh parsley and chives
  • olive oil or coconut oil
  • water


Peel and cut pumpkins, apple, potatoes and onion.

Saute onion in oil until tender, add garlic, pumpkins, apple and potatoes. Stir. Add salt, pepper, spices and water. Bring to the boil. Lower the heat and leave to simmer for about twenty minutes. Stir occasionally.

Puree soup until smooth. You can use an immersion blender or kitchen machine, but a potato masher works too.

Add parsly and chives.

Serve with homemade bread.

Enjoy the taste of autumn!


About Liam

Poet, writer, aspiring minimalist
This entry was posted in Recipes. Bookmark the permalink.

2 Responses to Pumpkin soup

  1. I’m going to make this this weekend. What kind of apple? Not too sweet?

    Liked by 1 person

    • Liam says:

      I used Elstar – rather sweet – this time because that’s what I had on hand. But I don’t think it really matter what kind of apple you use.


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